Vegan Broccoli Soup

This vegan broccoli soup is seriously delicious and so comforting! Plus, it’s loaded with wholesome ingredients and tons of veggies, making it a perfect healthy dinner option. And the best part? It’s super easy to make!

I absolutely love veggie-loaded soups! They’re such an easy and delicious way to get more vegetables into our diet, and they show that healthy eating can be exciting and flavorful, without being complicated. Who says veggies have to be boring?

This vegan broccoli soup is made with simple, easy-to-find ingredients and is sure to become one of your go-to ways to enjoy broccoli. I’ve been making it for years and it’s still one of my all-time favorites.

It has a chunky texture while still being creamy. It’s like a healthier version of broccoli cheddar soup, but instead of using cheddar cheese (whether vegan or not), we use nutritional yeast for flavor and cashews to achieve a dairy-free creaminess. You won’t even notice the absence of dairy in this broccoli soup recipe.

No matter the occasion, whether it’s for lunch, dinner, or as an appetizer, this dish is a great choice! It can be enjoyed as either a main course or a side dish.

Jump to:

• Why you’ll love this vegan broccoli soup
• Ingredients you’ll need
• How to make vegan broccoli soup
• Recipe video
• Tips & recipe notes
• Variations, additions & swaps
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe

Why you’ll love this vegan broccoli soup

• This soup is the perfect combination of healthy and comforting! Loaded with veggies and chickpeas, it’s creamy and absolutely delicious. You can enjoy a satisfying serving without feeling too heavy.
• It’s as simple as it gets! With only 8 easy-to-find ingredients, you can make it in just one pot and have it ready in about 40 minutes.
• Meal prep friendly, can be made in advance for a quick and healthy meal.
• It’s easy to customize to suit your tastes. Although I love the recipe just as it is, you can add in other veggies and play around with various spices to create your perfect blend. For some inspiration, check out the “Variations, additions & swaps” section listed below.

Ingredients you’ll need

This recipe for vegan broccoli soup uses simple and easy-to-find ingredients.

• Broccoli: The star of this soup is fresh broccoli florets chopped into one-inch pieces. You can also finely chop the stem, but don’t forget to remove the woody skin before cutting.
• Mirepoix: The combination of finely chopped onion, shredded carrot, and diced celery is used as a flavor base for this soup. I used yellow onion.
• Garlic: Fresh garlic also adds flavor and depth to the dish.
• Vegetable Broth: You can use your preferred vegetable broth to give your soup an extra boost of flavor and richness. I personally like using the Better than Bouillon vegetable base, which is super convenient as you just dissolve it in hot water.
• Chickpeas: Adding chickpeas to the soup is a great way to boost its protein content and make it more satiating. You can use canned chickpeas or cook them from scratch at home. If using canned chickpeas, be sure to drain and rinse them before adding to the soup.
• Cashews: Soaked raw cashews blended with water creates the perfect dairy-free cream to add richness and creaminess to this soup. Cashew cream is actually a popular ingredient in many vegan recipes, and you can learn more about it by checking out this cashew cream recipe.
• Nutritional Yeast: Adding nutritional yeast flakes to the soup brings in a savory umami flavor that some people describe as cheesy. This ingredient enhances the soup’s taste and gives it a similar flavor to the popular broccoli cheddar soup, but without any cheese.
• Salt and pepper: They enhance the flavors.
• Olive Oil: To add more flavor, we use a small amount of olive oil to sauté the vegetables before pouring in the broth.
• Optional, to serve: Lemon juice, for a tangy and bright flavor.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make vegan broccoli soup

This soup is incredibly easy to prepare and will only take you around 30 minutes to make!

While the recipe card provides detailed instructions, you can also follow along with the step-by-step photos and helpful tips included here to make the process even smoother.

Step 1: Soak cashews to make cashew cream

To start, place the cashews in a bowl of hot water and let them soak for around 10 to 15 minutes until they become soft. This will make blending them into a cream much easier.

Once softened, drain the soaking water and rinse the cashews. Then, put the cashews in a blender along with fresh, room temperature water and nutritional yeast. Blend until smooth.

I suggest using a personal blender since the quantity of ingredients is small. Personally, I love using my Nutribullet for this purpose and always rely on it!

Note: While I’ve described the entire process of making cashew cream here, you can save time by starting to cook your soup (steps 2 and 3) while the cashews soak. Once the vegetables are cooking, you can make the cashew cream. Find the instructions in the recipe card.

Step 2: Prepare the ingredients

Prep all the ingredients of the recipe to make it easier to follow.

• Peel and dice the onion. Peel and mince the garlic. Trim and dice the celery. Shred the carrots. Chop the broccoli into one-inch pieces.
• Drain and rinse the chickpeas.
• Measure the vegetable broth or dissolve a Better than Bouillon vegetable base in hot water.
• Keep all the remaining ingredients aside.

Step 3: Make the soup

1. Heat olive oil in a pot and add onion, celery, and carrots with salt. Cook until the onion becomes soft and translucent. Add minced garlic and sauté for another minute, being careful not to burn it.
2. Next, add the vegetable broth, broccoli, and chickpeas to the pot. Allow to cook until the broccoli is tender. While the soup is cooking, prepare the cashew cream according to the instructions outlined in Step 1.
3. Stir in the cashew cream into the soup, and season it with black pepper to your taste. Cook for an additional 3 to 5 minutes, then adjust the seasoning as desired, adding more salt if necessary. If desired, you can also adjust the texture by adding more broth or water.

And that’s it! Your vegan broccoli soup is ready to be enjoyed.

For an extra tangy and vibrant flavor, squeeze some lemon juice on top before serving. I personally enjoy adding chopped fresh parsley to mine as well. You can find more serving ideas listed below.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• For this chunky broccoli soup, make sure to chop the broccoli into smaller, bite-sized pieces (around one inch). This will help ensure that the broccoli cooks evenly and is present in every delicious bite. It also adds to the soup’s presentation.
• To ensure your cashew cream has a thick and creamy texture that resembles heavy cream, it’s important to fully blend it. For best results, I recommend using a Nutribullet due to its smaller size. If you’re using a different type of blender with a wider container, you may need to double the recipe and make extra cashew cream to ensure it blends properly. Check the cashew cream blog post for some ideas on how to use leftovers.
• If you decide to use plain water instead of vegetable broth as the liquid in this recipe, it’s important to adjust the seasonings, particularly the salt, which plays a significant role in the overall flavor.
• As a time-saving tip, you can opt for pre-prepared fresh or frozen ingredients such as onion, garlic, and carrots.
• I personally prefer the texture of shredded carrots in this recipe and find it adds a fun element, but feel free to use diced carrots if that’s what you have on hand.
• As the soup sits, it will naturally thicken. If you prefer a thinner consistency, just add more broth or water to achieve your desired texture.

Variations, additions & swaps

• If you want a creamier consistency, you can opt to blend the soup after it’s cooked. Use an immersion blender directly in the pot or transfer the soup to a regular blender and blend until it reaches your desired texture. If using a regular blender, let the soup cool for about 10 minutes before blending to prevent any potential pressure buildup from the hot contents.
• You can also prepare this broccoli soup with coconut milk instead of cashew cream, or experiment with other vegan cream substitutes such as soy cream or oat cream. However, keep in mind that the taste will vary and and won’t be as rich. It’s a great option to make it nut-free though!
• To switch things up, you can use cooked white beans instead of chickpeas in this recipe. Make sure to drain and rinse them before adding them to the soup.
• You could also do a mix of broccoli and cauliflower, or add other vegetables such as zucchini, butternut squash, and sweet potato. A handful of spinach is another great option for added nutrition.
• To make a cheesy vegan version of broccoli cheddar soup, you can add shredded vegan cheese at the end, just before serving.
• Although fresh broccoli is highly recommended for a better texture, you can still use frozen broccoli to make this recipe. If you opt for frozen broccoli, make sure to cut the florets into smaller pieces before adding them to the pot and adjust the cooking time accordingly.

Serving suggestions

This soup is perfect to be enjoyed on its own, but here are some ideas for what to serve with broccoli soup:

• Toppings: To add some extra flavor and texture, you can add a satisfying crunch with croutons or roasted chickpeas, and a burst of fresh flavor with some chopped parsley, chives, or cilantro. For a touch of heat, sprinkle on some red pepper flakes.
• Grains: To make the meal more filling, serve with a side of quinoa, brown rice, millet, or your favorite cooked grain.
• Salad: On days when the weather is warmer, a crisp and refreshing leafy green salad can be the perfect complement to your soup.
• Bread: For a classic pairing for your soup, you can’t beat a crusty baguette or a slice of sourdough bread. And if you’re in the mood to elevate your meal, why not experiment with making a delicious vegan grilled cheese to complement it?

Storage & reheating tips

To store:

Once the vegan broccoli soup has cooled down, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reaheat:

To reheat the soup, you can gently warm it on the stovetop or in the microwave.

• Stovetop: Use a pot and stir occasionally until the desired temperature is reached.
• Microwave: Heat the soup in 30-second increments, stirring in-between until warm enough for your liking.

If the soup has thickened during storage, you can add extra water or vegetable broth to achieve the desired consistency. Make sure to give it a good stir while heating it up.

To freeze:

Freeze the leftovers in a freezer-safe container or bag for up to 3 months. Allow the soup to cool to room temperature before transferring it to the container or bag and making sure it’s tightly sealed.

• If using a container, leave about an inch of space at the top to allow for expansion as the soup freezes. Label the container with the date and contents before placing it in the freezer.
• If using a silicone or a ziplock bag, squeeze out any excess air before sealing it shut and placing it spread flat in the freezer.

To thaw the soup, transfer it from the freezer to the refrigerator and allow it to thaw before reheating (follow instructions above).

Note: This soup has a chunkier texture, and because it’s made with water-rich vegetables, the texture may be slightly different after thawing. You can blend the soup using either a traditional blender or an immersion blender for a smoother texture if desired.

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